Quick Creamy Cauliflower Soup – Richmond InStep for Life

Quick Creamy Cauliflower Soup


August 15, 2017


1 medium onion, chopped

2 cloves garlic

1 head cauliflower, chopped

2 cups carrot juice - purchased

4-5 cups vegetable broth

1/2 cup cashews

1/4 tsp curry powder

1/4 teaspoon turmeric - (used fresh)

1/4 cup chopped fresh dill

1 14 oz. can cannellini beans


Heat 2-3 tablespoons of water in a soup pot, add onion and

garlic and sauté until soft.

Add cauliflower, carrot juice and 4 cups of the vegetable broth,

bring to a boil, reduce heat and simmer for 25 minutes or until

cauliflower is very tender. Working in batches, blend soup with

cashews in a high-powered blender.

Return to soup pot and reheat before serving. Season with

no-salt seasoning, curry powder and turmeric. Stir in dill. If

desired add additional vegetable broth to adjust consistency.